Venetian-Style Bean and Pasta Soup recipes

Venetian-Style Bean and Pasta Soup recipes
13 Ingredients
  • 1 pound dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed
  • 10 cups water
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for drizzling
  • 2 medium onions, chopped
  • 1 3/4 teaspoons salt
  • 2 medium carrots, chopped
  • 2 celery ribs, chopped
  • 5 large garlic cloves, finely chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 teaspoon dried rosemary, crumbled
  • 1/4 teaspoon black pepper
  • 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
  • 3/4 pound dried ditalini or other small tubular pasta
Nutrition
342
17% daily value
8 servings
                                       
                                            vegetarian
     

Fat

27% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 36

Fiber

14% 4

Sugars

- 4

Sugars, added

- 0

Protein

14% 7

Cholesterol

- 0

Sodium

23% 547

Calcium

6% 57

Magnesium

10% 42

Potassium

9% 306

Iron

7% 1

Zinc

6% 1

Phosphorus

16% 115

Vitamin A

17% 149

Vitamin C

18% 11

Thiamin (B1)

7% 0

Riboflavin (B2)

5% 0

Niacin (B3)

6% 1

Vitamin B6

11% 0

Folate equivalent (total)

8% 34

Folate (food)

- 34

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

14% 3

Vitamin K

64% 51
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